Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications
dc.contributor | Bangar, Sneh Punia | |
dc.contributor | Kumar, Manoj | |
dc.creator | Žilić, Slađana | |
dc.creator | Simić, Marijana | |
dc.creator | Nikolić, Valentina | |
dc.date.accessioned | 2023-11-30T12:24:06Z | |
dc.date.available | 2023-11-30T12:24:06Z | |
dc.date.issued | 2023 | |
dc.identifier.isbn | ISBN 978-0-323-99733-1 | |
dc.identifier.uri | http://rik.mrizp.rs/handle/123456789/1336 | |
dc.description.abstract | In this chapter, an overview of the results related to the food applications of colored cereals such as black, blue, purple, pink and red maize, rice, wheat, barley, oat, sorghum, and millet is presented. Anthocyanins are the largest group of pigments in cereal synthesized in grain outer layers, i.e., pericarp and/or aleurone. Interest in anthocyanin-rich cereals has intensified because of their possible health benefits. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases such as diabetes, cancer, and cardiovascular disease. Rich in anthocyanin, colored cereals can be used as functional food ingredients, dietary supplements, and sources of natural food colorants in the food and beverage industry that will be discussed in this chapter. | sr |
dc.language.iso | en | sr |
dc.publisher | Academic Press | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200040/RS// | sr |
dc.rights | restrictedAccess | sr |
dc.source | Functionality and Application of Colored Cereals | sr |
dc.subject | Colored cereals | sr |
dc.subject | Anthocyanins | sr |
dc.subject | Functional food ingredients | sr |
dc.subject | Functional food | sr |
dc.subject | Functional beverage | sr |
dc.subject | Natural food colorants | sr |
dc.subject | Dietary supplements | sr |
dc.subject | Smart food packaging | sr |
dc.title | Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications | sr |
dc.type | bookPart | sr |
dc.rights.license | ARR | sr |
dc.citation.spage | 73 | |
dc.citation.epage | 109 | |
dc.identifier.doi | 10.1016/B978-0-323-99733-1.09992-1 | |
dc.type.version | publishedVersion | sr |